Idiyappam

I have seen people making different versions of idiyappams – a popular south indian dish. But this method will surely be a unique one.

I prepare using the utensils from my home town. In my home town, the preparation of idiyappam flour takes place in a large scale and it is usually a tedious process. Buying rice flour from the shop and preparing idiyappam is relatively simpler!

Here i am giving you the process of preparing idiyappam.

Idiyappam

Ingredients:

Rice Flour – 1 cup*

Water – 2 1/2 cups*

Salt – 1/4 tsp**

*1 cup – 160 mL
**1 teaspoon – 5 mL

Method:

Take a kadai (shallow frying vessel). Make sure that it is dry before you proceed.

Constantly keep stirring. If left idle the flour will become dark. When the white colour of the flour slightly changes remove it from flame , transfer it to another vessel and allow it to cool. This frying will take approximately 2 minutes.

Idiyappam steaming vessel

Idiyappam steaming vessel

Above is the vessel set up used for preparing idiyappam. This is actually an idly mould. You can grease the moulds with oil or ghee and press idiyappam in the moulds itself. I use the idiyappam plates for it.

Pour the measured water in the vessel and keep the idly moulds into the vessel. Now take the idiyappam plates and place it above. Close the vessel. Let the water boil well. Allow the water to boil for 3-4 minutes. This is required for preparing the idiyappam plates for cooking. These plates are made from palm leaves. If it is not steamed this way the idiyappam will stick on to the plates.

Nowadays you get metal plates for making idiyappam. In this case you need not steam it. Greasing the plates with oil is enough.

Next is preparing water used for kneading the flour. You have to mix boiling hot water and cold water in 1 : 3 ratio. If you add 1/4 cup of boiling hot water you should add 3/4 cup of cold water.

Mix 1/4 cup of hot boiling water and 3/4 cup of cold water. This will result in 1 cup of water. From this mixture take 1/2 cup of water.

Take the cooled flour and salt in a vessel. Add the 1/2 cup of water little by little mixing the flour with the wooden rod in between. Don’t add this 1/2 cup water in one stretch, add it 3 to 4 times. Every time check if the water is enough. If the dough has come to the required level stop adding water.

How do you find if the process of kneading is over. All the flour would have formed a ball. No flour will be sticking on to the vessel. When you take it in your hand it will not stick in your hands also. If you had over fried the flour now the dough will be in yellowish brown colour.

Presser, wooden rod and idiyappam plates

Presser, wooden rod and idiyappam plates

Take the dough in the idiyappam presser and press it over the idiyappam plates in a circular fashion. Above you can see the picture of the presser, rod used for kneading dough and the plates over which idiyappam is pressed.

Keep these plates over the idly moulds and close the lid. Let it get steamed for 3-4 minutes.

Separate the idiyappam from the plates and serve it with any spicy curry or with sugar and grated coconut. This will be awesome with Fish Masala, Mutton fry, Prawn Fry etc.

You can mix sugar, banana with this idiyappam and have it with ghee sprinkled lightly.